Kanom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. This version is rich, custardy and consistent. Recipes vary wildly, but this one works every time. More important than the recipe, though, is having a seasoned pan and even heat. I use a charcoal brazier, but you can use a gas burner that is wide and has a low temperature setting.
T i used mochiko sweet rice flour, do you think that would cause them to stick to my pan more? Should i have just used regular rice flour? They still were delicious!! - 20 Mar 2012
I am really excited to try to make these!!!!! - 31 Jan 2014
I doubled the recipe, substituted one Goya brand cream of coconut, left out the sugar and grated coconut. They came out perfectly creamy and not grainy. - 20 Feb 2016